This recipe yields a truly decadent New York Cheesecake, known for its incredibly rich and creamy texture. The water bath ensures even baking and prevents cracking, resulting in a smooth and luscious dessert. Patience is key with the chilling process, but the reward is well worth the wait.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Large eggs (room temperature) | 5 |
| Sour cream (room temperature) | 2 cups (1 pint) |
| Cream cheese (room temperature) | 4 (8-ounce) packages |
| Unsalted butter (room temperature) | 8 tablespoons (1 stick) |
| Granulated sugar | 1 1/2 cups |
| Cornstarch | 2 tablespoons |
| Vanilla extract | 1 1/2 teaspoons |
| Fresh lemon juice | 1 teaspoon |
| Grated lemon zest | 1 teaspoon |
Instructions:
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- Prepare the springform pan: Generously butter the inside of a 10-inch springform pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides of the pan, crimping and pleating the foil to make it conform snugly. This creates a waterproof barrier for the water bath.
- Preheat oven and prepare water bath: Position a baking rack in the center of the oven and preheat the oven to 300°F (150°C). Have a roasting pan (or another oven-safe pan large enough to hold the springform pan without the sides touching) ready.
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- Combine eggs and sour cream: In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until they are well blended and smooth.
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- Cream cheese and butter: In a medium-sized bowl, beat the room temperature cream cheese with the room temperature butter until the mixture is smooth and creamy.
- Combine mixtures: Add the cream cheese mixture to the egg-sour cream mixture in the large bowl and beat until everything is smooth and fully incorporated.
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- Add sugar, cornstarch, and flavorings: Add the granulated sugar, cornstarch, vanilla extract, fresh lemon juice, and grated lemon zest to the batter. Beat thoroughly for about 2 minutes, ensuring all ingredients are well combined and the batter is smooth.
- Pour into pan and prepare water bath: Pour the cheesecake batter into the prepared springform pan. Carefully place the springform pan inside the roasting pan. Place the roasting pan in the preheated oven. Carefully pour enough very hot tap water into the roasting pan to reach halfway up the sides of the springform pan.
- Bake: Bake for 2 hours and 15 minutes, or until the cheesecake is very lightly colored and a knife inserted into the center emerges clean.
- Cool at room temperature: Remove the roasting pan from the oven and carefully lift the springform pan out of the water bath. Gently peel the aluminum foil from around the springform pan. Let the cheesecake stand at room temperature until it is completely cool, which will take about 4 hours.
- Chill thoroughly: Once cooled to room temperature, cover the cheesecake and refrigerate it until it is well chilled. For the best flavor and texture, it is highly recommended to chill the cheesecake overnight.
- Serve: Once thoroughly chilled, release the sides of the springform pan and carefully transfer the cheesecake to a serving plate. Slice and enjoy this rich and creamy New York Cheesecake!
